With over 400 different kinds of loose tea that will exceed all tea lover’s expectations. You’re sure to find something you will love! All handcrafted by us in North Dakota.
New
Traditional Tou-Cha Pu-erh
From: $11.00
Traditional Tou-Cha Pu-erh is a unique shaped puerh tea ~ like a bird’s nest that provided lots of levels of flavor and can be long soaked for taste!
Description
Blender’s Notes Traditional Tou-Cha Pu-erh:
When we first introduced our Dark Tea or Pu erh to our customer…it took some time to become popular due to its unique taste, and dark and rich flavor…but now there isn’t a day where we don’t introduce it to someone, and they love it.  The Tou – Cha version of the Dark Tea from Yunnan Province in China is aged by Microbial Fermentation.
Why the unique shape? Tuocha, also known as “dome-shaped bowl tea,” is a tightly compressed tea. It is made from loose raw pu erh tea (also called ‘maocha’) or pile-fermented maocha. The tuocha shape resembles a bird’s nest. The convex shape of tuocha allows the tea to dry out better during processing.  Tuocha originates from the Yunnan province in China, known as the birthplace of tea. The 26 ethnic groups living in Yunnan cultivate and enjoy tea in their unique ways. The never-extinguished fire pits in Yunnan households, the rest stops along the postal road and mule caravans, the clear mountain springs – all carry the unique aroma of Yunnan tea. Tuocha is one of the famous shapes among compressed pu erh tea. It takes root in the land of Huaxia and originated in Xiaguan, Yunnan. It has a history of over 100 years since its debut. As early as 1902, tea merchants in Xiaguan began researching and developing tuocha based on a type of tea from the Song Dynasty called “Tuancha.” It was successfully finalized in 1917, with a unique shape resembling a bowl-shaped mortar. It’s still unclear how tuocha officially got its name. Some say people in Yunnan habitually refer to round but non-flat-shaped objects as “tuo.” Others believe it’s mainly due to the association with the Tuojiang river. It’s said that when tuocha is brewed with water from the local Tuo River, it resulted in excellent flavor and aroma.
Likely, it’s a combination that gradually allowed the term ‘tuocha’ to be accepted as the official term for dome-shaped pu erh tea. Moreover, the association with the Taijiang river and Xiaguan tea factory greatly enhanced the reputation of the tea. The molding process involves skilled tea masters who press the leaves into cloth-lined molds. Unlike cakes, no bamboo backing is used. This technique dates back to the Tang Dynasty, making it one of the oldest puerh compression methods. Many collectors prize vintage tuochas for their balanced aging characteristics and distinctive taste profile. Ripe tuocha pu erh tea also has a bowl-shaped appearance with a tight and neat structure, reddish-brown color, red and strong soup color, aged and fragrant aroma, and a mellow and smooth taste. The taste is mellow, refreshing, and lingering, and the tea leaves are tender and evenly distributed, allowing for long-lasting steeping. Exploring the Different Shapes of Pu Erh Tea: Cakes, Bricks, and Tuoch – Cspuerh (Chen Sheng Hao)
Features Traditional Tou-Cha Pu-erh:
- Leaves can be infused twice (Double the tea for same price!)
- Leaves can be long soaked giving it even more rich flavor
- Earthy and Woodsy ~ Smooth Taste
- Dark Dark Colour Cup of Tea
- Full of natural antioxidants and Probiotic ~ Metabolism Booster
- Sample Size ~ 1 oz will make 8-10 ~ 16 oz teas
- Sealed Bag ~ 6 oz will make 48-60 ~ 16 oz teas
- Iced Tea ~ Always Double the amount of Tea for the same size cup!
- Per Serving ~ 1 tsp per 6 oz of H2O
- Caffeine ~ Low
Ingredients:Â Organic ~ Superior Compressed cooked puerh (cooked puerh) (pronounced POO-ar) from Yunnan Province in China aged by Microbial Fermentation The resulting flavor is strong, earthy, and like instant coffee. Tea tasters have described it as “mushroomy” with a hearty
Alternatively, try our Breakfast Berry Puerh Tea OR Traditional Loose Puerh TeaÂ
Great Reasons why adding Puerh to your lifestyle is a great option. https://www.healthline.com/health/food-nutrition/pu-erh-tea-benefits
Additional information
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Benefits
Puerh Tea
- Most Unusual Type of Tea
- Fermented and Oxidized Tea Leaf
- Approx 1% of Coffee Caffeine
- Helps to Lower Cholesterol
- Promotes Melatonin Production – helps to sleep
- Help Aid Digestion – Probiotic
- High Antibacterial Activity
- Great way to boost Metabolism
- Help Manage Blood Sugar
- Calorie-free, Fat-free, Gluten Free
When talking about the many types of tea, Puerh is not as well known or available as the other teas but has an amazing following. Â Puerh is only produced in one province in South Chinna called Yunnan and is considered one of the oldest forms of tea. There are still areas today where Puerh is used as a currency! Â Pu erh is a part of the Camellia Sinensis plant but is processed differently…it is the only tea leaf that is oxidized and fermented. The fermentation that occurs in the pu erh leaf is very similar to what happens when you would make your own compost, yogurt and cheese. Â With this dual processing this tea becomes a great option for the digestive system creating probiotics.
There are two categories for Puerh – Raw (Sheng) or Ripened (Shou). Â We carry only Ripened Loose Pu Erh in our stores…because they produce such a rich taste. Â Our Ripened Pu Erh does undergo a faster, deeping aging process. The Black Tea Leaves that are oxidized are piled together, Some are are wet and some are dry and they are stirred together and covered to encourage fermentation. Â This can take about 3-6 months. After this is complete…many of the teas will set for 5-7 years creating a flavor that tastes very aged and oaky. The cup of tea has a really dark colour making it a full bodied and lots of layers of flavor. Â It can be described as having an earthy, woodsy aroma, like a damp forest after the rain, with flavors like fresh hay. but the texture and aftertaste is smooth and soft.
Pu erh is also very forgiving when steeping, you can steep the leaves with boiling water for 10 minutes or several hours because it will not get bitter. Â The flavor just gets richer and richer making it great to add a bit of milk to for a full bodied cup of tea.
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